Osso Buco

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In Italy, this hearty dish is often topped with Gremolata, a flavorful combination of parsley, lemon rind, and garlic. Although Osso buco can be made a day ahead, then refrigerated and reheated over low heat, Gremolata is best when prepared just before serving.

Level:
Moderate

Yield:
6 servings

Serves:
6

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Ingredients

Osso Buco:

2 tbsp. olive oil

6 slice veal shank

24 clove garlic

4 medium white onions

1 sweet green pepper

2 can whole tomatoes

1 c. dry white wine

2 tsp. salt

1 tsp. dried marjoram leaves

Gremolata:

¼ c. finely chopped fresh parsley leaves

2 tsp. finely grated lemon rind

2 clove garlic

Directions

Osso Buco: In 8-quart saucepot, heat 1 tablespoon olive oil. Add 3 veal slices and brown well on each side -- about 3 minutes. Transfer veal to large bowl. Repeat to brown remaining veal in pan drippings and set aside.

Add remaining oil, the garlic, onions, and green pepper to pot; sauté 5 minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram. Return veal and any accumulated juices to pot. Heat mixture to boiling over medium-high heat. Reduce heat to low, cover, and simmer veal mixture 1 1/2 to 2 hours or until meat is tender.

When meat is almost tender, prepare Gremolata, if desired. With slotted spoon, transfer veal slices to large serving dish; remove strings from veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired, and serve.